Speroni Aguirre, F. J., Szerman, N., & Vaudagna, S. R. (2014). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins. Web
Citación estilo ChicagoSperoni Aguirre, Francisco José, Natalia Szerman, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations On Thermal and Aggregative Properties of Proteins. 2014.
Cita MLASperoni Aguirre, Francisco José, Natalia Szerman, and Sergio Ramon Vaudagna. High Hydrostatic Pressure Processing of Beef Patties: Effects of Pressure Level and Sodium Tripolyphosphate and Sodium Chloride Concentrations On Thermal and Aggregative Properties of Proteins. 2014.